Algerian Chicken Tagine with Carrots and Olives

Ingredients

• chicken (thighs or wings)4 pieces
• onions2 medium
• carrots6
• pitted green olives100 g
• olive oil3 tbsp
• cinnamon stick1
• ground cumin1 tsp
• paprika1 tsp
• salt1 tsp
• black pepper1/2 tsp
• water500 ml
• fresh parsley, chopped2 tbsp

Instructions

1. 1

   Slice the onions into rings. Peel the carrots and cut them into sticks.

2. 2

   In a large pot, heat the olive oil over medium heat. Brown the chicken pieces on all sides (about 5 minutes). Remove and set aside.

3. 3

   Add the onions to the pot and sauté until translucent. Stir in the cinnamon, cumin, and paprika. Cook for 1 minute.

4. 4

   Return the chicken to the pot. Add the carrots, olives, salt, and pepper. Pour in enough water to partially cover the ingredients.

5. 5

   Bring to a boil, reduce the heat, cover, and simmer gently for 35-40 minutes, until the chicken is tender and the carrots are cooked.

6. 6

   Before serving, garnish with fresh chopped parsley. Serve hot with bread or couscous.